Jack-o'-Lantern Stuffed Bell Peppers with Beef and Rice
Equipment
- Large skillet
- Baking dish
- Knife
Ingredients
- 4 large orange bell peppers
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Cut the tops off each bell pepper and remove the seeds and membranes. Use a small knife to carve simple jack-o'-lantern faces into the sides of the peppers.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and cook for 2 to 3 minutes until the onion softens.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain any excess fat.
- Stir the cooked rice, tomato sauce, salt, and black pepper into the beef mixture. Cook for another 2 minutes until everything is heated through and well combined.
- Place the carved peppers in a baking dish. Spoon the beef and rice filling evenly into each pepper. Sprinkle the shredded cheddar cheese over the top of the filling.
- Bake for 25 to 30 minutes until the peppers are tender and the cheese is melted and lightly browned.
Notes
Carve the faces on the peppers before they go into the oven so the edges stay clean and defined. If you have any filling left over after stuffing the peppers, it can be served on the side or saved for lunch the next day. The cheddar cheese browns nicely on top, but you can reduce the amount if you prefer a lighter finish.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Baking dish, Knife
Cuisine: American
Equipment: Large skillet, Baking dish, Knife